Solenostemon monostachyus is an underutilized plant that is yet to be explored for consumption. This study assessed the biochemical impacts of a probiotic Enterococcus faecalis as an agent of fermentation, promoting the edible properties of the leaves from S. monostachyus using either an unfermented water leaf or S. monostachyus. The results with p < 0.05 were considered statistically significant. The α-amylase activity, proteins, carbohydrates, and ash, iron, and copper contents significantly increased (p < 0.05), while fats, crude fiber, cadmium, and manganese contents of the fermented S. monostachyus leaves were significantly reduced (p < 0.05), compared to the control (unfermented water leaves). The total phenol and saponin contents of the leaves were 1.98 ± 0.03 and 2.77 ± 0.04 mg GAE/mL for the S. monostachyus, 2.20 ± 0.01 and 2.39 ± 0.51 mgGAE/mL for water leaf, respectively on Day 5. Spirostanol (20.7343 mg/10 g) and two possible yet-to-be-identified saponin compounds P-S1 (33.5773 mg/10 g) and P-S2 (23.5718 mg/10 g) were newly synthesized along with one possible novel volatile compound by the fermentation process. Furostanol (19.873–29.420), gallic acid (88.111–98.949 mg/10 g), luteolin (0.954–11.712 mg/10 g) were retained, and aescin (69.510 mg/10 g) was completely consumed by the fermentation process. E. faecalis derived some micronutrients to drive the α-amylase catalyzed biotransformation of phytochemicals to improve the health benefits in the leafy vegetable.

Cyathea dregei (CD) is a weed plant that is rarely consumed. This study investigated the impact of Enterococcus faecalis as an agent of 3–5-day fermentation, thus stimulating the edible properties of the leaves from CD using Talinum fruticosum as the control. The proximate content, biochemical, antioxidant properties, and phytochemical constituents of the unfermented and fermented leaves were examined. The lactate dehydrogenase activity (LDH) activity significantly increased (p < 0.05) due to the fermentation, which peaked on the third day. The fat, ash, and crude fiber constituents of the fermented CD leaves were significantly higher (p < 0.05), especially on day 3, compared to the unfermented leaves of CD. The leaves of CD naturally possess significantly higher (p < 0.05) values of calcium, selenium, magnesium potassium, sodium, zinc, and vitamin C but significantly lower (p < 0.05) values of vitamins A and E compared to those of water leaf. The fermentation aided the synthesis of caffeic acid (61.71 mg/10 g extract), eleven other bioactive phytochemicals (0.14–60.24 mg/10 g extract), two unexplored saponins (P-Scd, 52.05 mg/10 g extract), and a phenolic compound (P-Pcd, 0.23 mg/10 g extract). Four novel intermediary compounds and six other established compounds were freshly identified with fermentation. The leaves of C. dregei are naturally rich in bioactive nutrients and phytochemicals that trigger their strong antioxidant qualities, which were improved by this fermentation technique. E. faecalis is most likely to engage LDH in driving the fermentation transforming the C. dregei into a potential edible vegetable.